The best doughnuts
Last Updated on
ingredients
700 g semi-coarse flour 35 g fresh yeast 5 tbsp powdered sugar 300 ml of milk 1 pk egg 3 pk yolk pinches of salt 70 g rotopene butter 1 packet Vanillin sugar Dr.Oetker 50 ml rum
procedure
1. Prepare the yeast with 100 ml of lukewarm milk, 1 tbsp of icing sugar and the yeast. Leave it in a warm place to rise. Melt the butter and leave it to cool. Prepare a bowl, sift the flour and caster sugar, vanillin sugar into it and mix everything together. 2. Add the yeast to the flour. Add the eggs, melted butter and gradually add the warmed milk to the mixture. Knead until the dough starts to separate from the bowl. Before the end, add the rum and knead again.Cover the dough and leave it to rise in a warm place for about 40 min. 3. Remove the risen dough from the bowl and roll it out on a floured board to a thickness of about 1 cm. Using a mould with a diameter of about 6-7 cm, cut out the biscuits.Place them on the board, cover with a cloth and leave to rise for about 20 min. 4. Heat the oil in a frying pan, bake the siskins in the hot oil with the top side down.( The side that was on the plate is down)Take out the baked siskins and place them on a paper towel to absorb the fat.
